With sagebrush and northern desert shrubs being the preferred vegetation for antelope they do tend to have a sage flavor all to their own. I prefer to enhance that flavor and use spices that compliment the antelope meat. This cabbage leek soup does just that. The antelope meatballs are mixed together with a little sage and a pinch of nutmeg and when that flavor blends with this creamy vegetable soup, you may just find yourself having seconds. Enjoy!
Meatball Ingredients
- 1/2 pounds ground antelope
- 1/2 pounds mild Italian sausage
- 1/2 cup breadcrumbs
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground sage
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 1 cup carrots, chopped
- 1 cup leeks, chopped
- 4 cups cabbage, shredded
- 5 cups chicken broth
- 1/2 cup heavy whipping cream
- salt, to taste
DIRECTIONS
In a bowl add ground antelope, sausage, breadcrumbs, nutmeg, ground sage, salt and white pepper. Mix meat together with clean hands and form small meatballs. Heat skillet over medium-high heat, add oil to pan and cook meatballs in batches until browned on all sides. In a large stock pot, melt butter over medium heat. Add chopped carrots and leeks and cook until softened, about 10 minutes. Stir in shredded cabbage and continue to cook until wilted. Add chicken broth and bring to a low boil. Cover and reduce heat to low, cooking for 20 minutes. Carefully drop meatballs into soup and continue cooking for 10 minutes. Stir in whipping cream and cook for 5 minutes.
Top each bowl of soup with fried leeks and serve with sourdough bread.
